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Sheet Pan Chickpea Frittata

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Ingredients
  

  • 1 cup cherry tomatoes halved
  • 1/2 red pepper thinly sliced
  • 1/2 red onion thinly sliced
  • 1 head broccoli 3 to 4 cups, cut into bit sized florets
  • 1 16 ounce block silken tofu
  • ½ cup unsweetened almond milk
  • ⅔ cup garbanzo bean flour
  • 3 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 1 tablespoon dijon mustard
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon ground turmeric
  • 1 teaspoon kala namak optional
  • 1 tablespoon dried rosemary or 2 tablespoons fresh
  • Freshly cracked pepper (optional)

Instructions
 

  • Preheat the oven to 350°F. Line a 9x13 rimmed baking sheet with parchment paper.
  • Add the tomato, red pepper, onion, and broccoli florets to the baking sheet and bake for 15 minutes until the broccoli is fork tender.
  • While the vegetables are roasting, add the tofu, milk, flour, nutritional yeast, cornstarch, mustard, salt, baking powder, turmeric, and kala namak to a blender and blend until smooth and creamy.
  • Slowly pour the mixture from the blender over the vegetables until it fills the baking sheet. Sprinkle the rosemary evenly over the top and grind some freshly cracked pepper over the top, if using. Return to the oven and bake 24-26 minutes until the mixture appears dry. Remove from the oven and let cool for 10 minutes before slicing.
  • Cut into 8 squares.

Notes

Note: Serve drizzled with White Bean Tzatziki, Carrot Cauliflower Cheese Sauce or Power Greens Pesto, if desired.
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